Are you a taco lover looking to spice up your mealtime routine? Look no further than the quesabirria, a fusion dish that combines the richness of birria (a traditional Mexican stew) with the convenience and comfort of a quesadilla. In this article, we’ll dive into 18 mouth-watering quesabirria recipes that will take your taste buds on a wild ride.
From classic beef tacos to cheesy quesabirrias with consommé, and even vegan options featuring jackfruit, there’s something for everyone in this collection of bold and delicious recipes. Whether you’re in the mood for a hearty slow-cooked lamb dish or a spicy birria ramen bowl, we’ve got you covered.
In this article, we’ll explore the versatility of quesabirrias and provide inspiration for your next meal. So grab your tortillas, cheese, and favorite toppings, and get ready to level up your taco game!
Classic Beef Quesabirria Tacos
Experience the rich flavors of Mexico with this mouthwatering recipe, featuring tender beef and crispy tortillas.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Queso fresco or shredded cheese for serving (optional)
– Chopped cilantro, lime wedges, and sour cream for garnish (optional)
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon as needed.
3. Add the onion, garlic, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Cook until the mixture is heated through.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the beef mixture onto a warmed tortilla and serving with your choice of toppings.
Cook Time: 15-20 minutes
Cheesy Quesabirria with Consomé
Quesabirria is a popular street food in Mexico, and by adding a rich consommé to the mix, we’re taking it to the next level. This recipe combines tender beef brisket, crispy tortillas, and melted cheese for an unforgettable treat.
Ingredients:
– 1 pound beef brisket
– 2 cups beef broth
– 2 tablespoons vegetable oil
– 4 corn tortillas
– 1 cup shredded Oaxaca cheese (or Monterey Jack)
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Brown the beef brisket in a skillet with oil until browned on all sides. Transfer to a slow cooker with broth and cook for 6 hours or overnight.
3. Meanwhile, prepare tortillas by dipping each one into hot water for 5-7 seconds, then wrapping around fingers to create a tight coil. Place on a baking sheet lined with parchment paper and bake for 10 minutes or until crispy.
4. Assemble quesabirrias by placing cooked brisket onto a tortilla, topping with cheese, cilantro, and garlic. Serve with consommé made from the slow-cooked broth (simply strain and season to taste).
Cooking Time: 6 hours (slow cooker) + 10 minutes (tortillas)
Spicy Birria Ramen with Quesabirria
In this recipe, we combine the rich flavors of birria (a Mexican stew) with the comforting warmth of ramen noodles and the crispy texture of quesadillas. The result is a bold, spicy dish that will leave you craving more.
Ingredients:
– 1 pound beef or pork birria meat
– 2 cups ramen noodles
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 4 corn tortillas
– Queso fresco or Monterey Jack cheese, crumbled
– Fresh cilantro, chopped (optional)
Instructions:
1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, heat oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add birria meat, cumin, chili powder, and cayenne pepper. Cook, breaking up with a spoon, until heated through.
4. To assemble quesadillas, place a tortilla on a flat surface, sprinkle with cheese, and fold in half.
5. In a large skillet, cook quesadillas over medium-high heat until crispy and golden, flipping halfway.
6. Serve ramen noodles topped with birria meat mixture, crumbled quesabirria (quesadillas), and chopped cilantro (if using).
Cooking Time: 20-25 minutes
Quesabirria Grilled Cheese Sandwich
Elevate your grilled cheese game with this creative twist on a classic comfort food. This Quesabirria Grilled Cheese Sandwich combines the flavors of Mexico and Italy in one mouthwatering bite.
Ingredients:
• 2 slices of white bread
• 1 slice of cheddar cheese
• 1 slice of Monterey Jack cheese
• 1/4 cup of quesabirria meat (or substitute with carne asada or chicken), shredded
• 1 tablespoon of chipotle peppers in adobo sauce, chopped
• 1 tablespoon of butter
• Salt and pepper to taste
• Optional: sliced avocado, sour cream, and/or diced tomatoes for added flavor
Instructions:
1. Butter one side of each bread slice.
2. Place one slice, butter-side down, in a skillet or griddle over medium heat.
3. Top with cheddar cheese, Monterey Jack cheese, quesabirria meat, and chipotle peppers.
4. Place the second bread slice, butter-side up, on top of the filling.
5. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
6. Flip and cook for an additional 2-3 minutes or until the other side is also golden brown.
Cooking Time: Approximately 5-7 minutes per sandwich, depending on heat and desired level of crispiness.
Quesabirria Pizza with Oaxaca Cheese
This recipe combines the flavors of Mexico and Italy to create a unique and delicious pizza. The Quesabirria pizza is topped with tender birria beef, melted Oaxaca cheese, and crispy tortilla strips.
Ingredients:
– 1 lb pizza dough
– 1/4 cup birria beef (slow-cooked in a tomato-based sauce)
– 1 cup shredded Oaxaca cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped cilantro
– 2 tbsp olive oil
– Salt and pepper to taste
– 6-8 tortilla strips for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/4 inch.
3. Spread the birria beef over the dough, leaving a small border around the edges.
4. Sprinkle the Oaxaca and Parmesan cheese evenly over the beef.
5. Drizzle with olive oil and sprinkle with cilantro.
6. Bake for 15-20 minutes or until the crust is golden brown.
7. Garnish with tortilla strips and serve immediately.
Cooking Time: 15-20 minutes
Slow-Cooked Lamb Quesabirria
This recipe combines the rich flavor of slow-cooked lamb with the comforting warmth of quesadillas, creating a unique and delicious twist on traditional tacos.
Ingredients:
– 1 pound boneless lamb shoulder
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Preheat slow cooker to low.
2. In a large skillet, heat olive oil over medium-high. Add lamb and cook until browned on all sides, about 5 minutes.
3. Transfer lamb to slow cooker with chopped onion, garlic, beef broth, cumin, salt, and pepper.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Shred lamb with two forks and stir in any remaining juices.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble quesadillas by spooning lamb mixture onto half of each tortilla, topping with cheese, and folding in half.
8. Cook in a skillet over medium until cheese is melted and tortillas are crispy.
Cook Time: 4-10 hours (depending on slow cooker setting)
Quesabirria Empanadas with Dipping Sauce
Experience the fusion of Mexican flavors with these crispy empanadas filled with slow-cooked birria beef, melted cheese, and a hint of spices.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Filling ingredients (below)
– Vegetable oil for frying
– Optional: powdered sugar for dusting
Filling:
– 1 pound slow-cooked birria beef (or substitute with shredded chicken or pork)
– 1/2 cup grated Oaxaca cheese (or mozzarella)
– 1/4 cup chopped fresh cilantro
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a large bowl, combine flour, salt, and shortening. Gradually add warm water until dough forms.
3. Roll out dough to 1/8-inch thickness. Cut into circles or use a cookie cutter.
4. Place 1-2 tablespoons of filling in center of each circle. Fold in half and press edges together with a fork.
5. Fry empanadas for 2-3 minutes on each side, until golden brown.
6. Serve warm with dipping sauce (see below).
Dipping Sauce:
– 1 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt and pepper to taste
Mix all ingredients together in a bowl. Serve chilled or at room temperature.
Vegan Quesabirria with Jackfruit
Transform traditional quesadillas into a plant-based masterpiece by incorporating tender jackfruit and creamy cheese alternative. This mouthwatering Vegan Quesabirria is sure to satisfy your cravings.
Ingredients:
– 1 cup cooked jackfruit, shredded
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 cup vegan cheese shreds (such as Daiya or Follow Your Heart)
– 6-8 corn tortillas
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, paprika, and cayenne pepper; cook for 1 minute.
5. Add the shredded jackfruit and stir to combine with the spice mixture; cook for 2-3 minutes or until heated through.
6. In a separate pan or griddle, warm the tortillas over medium heat for about 30 seconds on each side.
7. Assemble the quesabirria by placing a portion of the jackfruit mixture onto half of each tortilla, then topping with vegan cheese shreds and folding in half.
8. Cook for an additional 2-3 minutes or until the cheese is melted and the tortillas are crispy.
Cooking Time: Approximately 15-20 minutes
Quesabirria Nachos with Guacamole
Get ready to elevate your snack game with this unique fusion of quesabirria and nachos. This recipe combines the comfort of a warm tortilla with the bold flavors of Mexican cuisine, topped off with creamy guacamole.
Ingredients:
– 1 pound quesabirria (Mexican-style braised beef brisket)
– 1 bag of tortilla chips
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped fresh cilantro
– 1 ripe avocado, mashed
– 1 lime, cut into wedges
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cut the quesabirria into bite-sized pieces.
3. Arrange tortilla chips in a single layer on a baking sheet.
4. Top with quesabirria, shredded cheese, and chopped cilantro.
5. Bake for 10-12 minutes or until cheese is melted and bubbly.
6. Meanwhile, prepare guacamole by mixing mashed avocado with lime juice and salt.
7. Serve nachos warm, topped with a dollop of guacamole and additional cilantro if desired.
Cooking Time: 12 minutes
Quesabirria Stuffed Peppers
Transform bell peppers into a flavorful fiesta with this Quesabirria Stuffed Peppers recipe, inspired by the vibrant flavors of Mexico. Sweet peppers filled with savory beef, creamy cheese, and spicy chorizo make for a hearty and satisfying meal.
Ingredients:
– 4 large bell peppers
– 1 lb ground beef
– 1/2 cup Quesabirria sauce (or substitute with chili con carne)
– 1/2 cup shredded cheddar cheese
– 1/4 cup crumbled queso fresco
– 2 tablespoons olive oil
– 1 onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add Quesabirria sauce, onion, jalapeño, salt, and pepper to the skillet. Stir to combine.
5. Stuff each bell pepper with the beef mixture, followed by shredded cheese and crumbled queso fresco.
6. Drizzle olive oil over the peppers and cover with aluminum foil.
7. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Quesabirria Loaded Fries
Get ready to elevate your snack game with this twist on classic loaded fries! Quesabirria Loaded Fries combine crispy French fries, tender beef brisket, and creamy cheese sauce in a flavor-packed fusion.
Ingredients:
– 2 pounds French fries
– 1 pound beef brisket, cooked and shredded
– 1 cup quesabirria cheese sauce (see below for recipe)
– 1/4 cup chopped cilantro
– 1/4 cup diced onion
– 1 jalapeño pepper, sliced
– Salt and pepper to taste
Quesabirria Cheese Sauce:
– 1 cup shredded Monterey Jack cheese
– 1/2 cup heavy cream
– 1 tablespoon lime juice
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook French fries according to package instructions.
3. In a large bowl, combine cooked beef brisket, quesabirria cheese sauce, chopped cilantro, diced onion, and sliced jalapeño.
4. Add cooked French fries to the bowl and toss until evenly coated with the meat and cheese mixture.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 20-25 minutes
Quesabirria Tostadas with Refried Beans
Transform your breakfast into a flavorful fiesta with these Quesabirria Tostadas, featuring creamy refried beans and melted cheese.
Ingredients:
– 4-6 corn tortillas
– 1 can (16 oz) refried beans
– 1 cup shredded cheese blend (Monterey Jack and Cheddar)
– 1/2 cup diced onion
– 1 jalapeño pepper, finely chopped
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. Brush both sides of the tortillas with vegetable oil and toast in the oven for 5-7 minutes or until lightly browned.
3. In a skillet, heat refried beans over medium heat, stirring occasionally, until warmed through.
4. Assemble the Quesabirria Tostadas by spreading a spoonful of refried beans onto each toasted tortilla, followed by shredded cheese and diced onion.
5. Bake for an additional 2-3 minutes or until cheese is melted and bubbly.
6. Serve immediately with sliced jalapeños on top.
Cooking Time: 15-20 minutes
Quesabirria Sliders with Chipotle Mayo
These bite-sized Quesabirria Sliders pack a punch of flavor, combining tender beef birria, crispy tortillas, and creamy chipotle mayo. Perfect for parties or snacking, these sliders are sure to be a hit!
Ingredients:
– 1 lb beef birria (homemade or store-bought)
– 8-10 corn tortillas
– 1/4 cup shredded Monterey Jack cheese
– 1/2 cup chipotle mayo (see below for recipe)
– Optional toppings: diced onions, cilantro, lime wedges
Chipotle Mayo Recipe:
– 1/2 cup mayonnaise
– 2 tbsp chipotle peppers in adobo sauce, finely chopped
– 1 tsp lime juice
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium-high heat.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble sliders by placing a spoonful of beef birria onto a warmed tortilla, followed by a sprinkle of cheese.
4. Top with chipotle mayo and any desired toppings.
5. Cook for an additional 1-2 minutes, until cheese is melted and tortillas are crispy.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Quesabirria Quesadilla with Salsa Verde
This mouthwatering quesadilla combines the flavors of tender birria-style beef, creamy cheese, and fresh cilantro, all wrapped up in a crispy tortilla. Serve it with a tangy salsa verde for a taste sensation that will leave you wanting more.
Ingredients:
– 1 lb beef brisket or shank, cooked in birria-style broth
– 2 cups shredded Monterey Jack cheese
– 4 large flour tortillas
– 1/4 cup chopped fresh cilantro
– 1/4 cup Salsa Verde (recipe below)
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Place a tortilla in the skillet and sprinkle with shredded cheese, leaving a small border around the edges.
3. Add about 1/4 cup of cooked birria beef on half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook the other side until crispy.
7. Repeat with remaining ingredients.
Salsa Verde:
– 1 cup fresh parsley, chopped
– 1/2 cup fresh oregano, chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Combine all ingredients in a bowl and stir to combine. Refrigerate until ready to serve.
Cooking Time: 15-20 minutes
Quesabirria Breakfast Burrito
Start your day off right with this twist on traditional breakfast burritos. Quesabirria, a popular Mexican dish from the Yucatan region, brings together crispy tortillas, rich mole sauce, and tender birria (goat) meat in one satisfying package.
Ingredients:
– 1 cup cooked birria meat (or substitute with beef or chicken)
– 2 large flour tortillas
– 1/4 cup quesabirria mole sauce (homemade or store-bought)
– 1 cup shredded cheese blend (Cheddar and Monterey Jack work well)
– 1/2 cup diced onion
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet over medium heat.
2. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. In the skillet, combine birria meat, mole sauce, onion, and cilantro. Cook until heated through, stirring occasionally.
4. Assemble burritos by placing the meat mixture onto one half of each tortilla, followed by cheese.
5. Fold in half to enclose the filling.
6. Cook for an additional 1-2 minutes, until cheese is melted and tortillas are crispy.
7. Serve immediately.
Cooking Time: 15-20 minutes
Quesabirria Meatball Subs
Elevate your sub game with these Quesabirria-inspired meatball subs, featuring tender beef and pork meatballs smothered in a rich, cheesy birria sauce, melted cheese, and crispy tortilla strips.
Ingredients:
– 1 lb beef and pork mixture (meatball mix)
– 1/2 cup birria sauce
– 4 sub rolls
– 8 oz shredded mozzarella cheese
– 1/2 cup crushed tortilla chips
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Form meatballs according to package instructions and bake for 12-15 minutes, or until cooked through.
3. Meanwhile, toast sub rolls by baking them in the oven for 2-3 minutes.
4. Assemble subs by placing a few meatballs on each roll, followed by spoonfuls of birria sauce and shredded mozzarella cheese.
5. Top with crushed tortilla chips and serve immediately.
Cooking Time: 20-25 minutes
Quesabirria Chimichangas
Experience the fusion of traditional Mexican and Tex-Mex flavors with these Quesabirria Chimichangas. This recipe combines the richness of slow-cooked birria-style beef with the crunch of a crispy chimichanga shell, all wrapped up in a flavorful package.
Ingredients:
– 1 lb beef brisket or chuck roast
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup beer
– 1 cup beef broth
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 8-10 tortillas
– Vegetable oil for frying
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced onions, sour cream, salsa, cilantro
Instructions:
1. Cook the beef in beer, broth, oregano, cumin, salt, and pepper until tender.
2. Fry tortillas in hot oil until crispy.
3. Assemble chimichangas by filling fried tortillas with shredded cheese and slow-cooked beef.
4. Serve warm with desired toppings.
Cooking Time: 30 minutes (including cooking the beef)
Quesabirria Mac and Cheese
This recipe combines the creamy richness of macaroni and cheese with the bold flavors of quesabirria, a popular Mexican dish. The result is a comforting, cheesy casserole that’s perfect for a cozy night in.
Ingredients:
– 8 oz macaroni
– 2 cups shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/4 cup grated Parmesan cheese
– 1/2 cup quesabirria sauce (homemade or store-bought)
– 1/4 cup chopped cilantro
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a large saucepan, combine cheddar, Monterey Jack, and Parmesan cheese. Stir until melted and smooth.
4. Add quesabirria sauce, cumin, salt, and pepper. Stir until well combined.
5. Combine cooked macaroni and cheese mixture in a 9×13 inch baking dish.
6. Top with additional shredded cheese and chopped cilantro.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your meals with these 18 mouth-watering quesabirria recipes! From classic beef and cheesy twists to vegan and breakfast versions, there’s something for every taco lover. Try classic quesabirrias with consommé and slow-cooked lamb, or get creative with quesabirria grilled cheese sandwiches, pizzas, and nachos. For a twist, try quesabirria stuffed peppers, loaded fries, or meatball subs. Whether you’re in the mood for a snack or a full meal, these recipes are sure to satisfy your cravings.